65Frida

Frida Kahlo was a complicated artist, an appropriate namesake for an ambitious restaurant with the technique and the commitment to offer high-end Mexican cuisine. This is about as far from fast food burritos as it gets. They roast quails perfectly and build for them a sophisticated mole sauce wherein the chocolate and the cinnamon are as they should be - a subtle presence. Tender duck meat with frisee, guacamole and pico de gallo are the filling for miniature upmarket tacos. They make three fab sauces (spicy poblano pepper strips in tangy melted manchego cheese, green salsa of coriander, tomatillo and green chiles, and housemade sour cream) to enliven corn tamales. The room is small and lovely, the service attentive.